Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook for 3-4 minutes until soft but not crisp. Remove bacon and drain.

Put the diced onions in the pan and cook for 5 – 20 minutes until softened. Add the sausage until browned. Add the cabbage, potatoes and mustard seeds; stir well. Add the broth and 1 cup of water and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender. Return bacon and mix thoroughly.